Breakfast and Brunch/ Christmas Recipes

Hummingbird Coffee Cake

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Hummingbird Coffee Cake is the perfect excuse to have cake for breakfast. It is flavorful and goes well with a hot cup of coffee.

overhead view Hummingbird Coffee Cake with forks and on plates

It is almost Christmas Day!

I would like to say that I am prepared this year, but in keeping with my procrastination tradition, I find myself waiting until the last minute again this year. After having my Christmas tree up for three weeks, I managed to finish decorating it this week. I also have not purchased any gifts, so I will be that person that has to brave the mall on Christmas Eve in an effort to find last-minute gifts for my family.

If any of that isn’t enough, then I also have not made any dinner plans. Talk about added pressure. I will not be stressing myself much in that area because I prefer to start my day with something sweet, paired with coffee to start the day before opening the gifts. Once that is over with, I like to have a full on breakfast or brunch before dedicating the rest of the day to relaxation. Christmas is all about spending time with family and indulging in some much-needed self-care. At least that is how I prefer to spend my day.

This year I will begin my day with a tasty square of this Hummingbird Coffee Cake.

This recipe is sweet, loaded with flavor, has a delicious streusel topping, and gets better with each passing day. 

It has the absolute best ingredients.




Brown sugar.

Streusel topping.

All of the delicious things that you want in a coffee cake. You will definitely want to save this recipe and give it a try.

slice of hummingbird coffee cake on plate

overhead view of Hummingbird Coffee Cake on plate

Hummingbird Coffee Cake

Hummingbird Coffee Cake is the perfect excuse to have cake for breakfast. It is flavorful and goes well with a hot cup of coffee.
4 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: coffee cake, hummingbird coffee cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 55 minutes
Servings: 8
Calories: 497kcal


  • 1/2 cup unsalted butter
  • Streusel Topping:
  • 1/3 cup all-purpose flour
  • 1/4 cup brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 1/2 tablespoons unsalted butter, softened
  • 1/2 cup pecans, chopped
  • Cake:
  • 2 large eggs
  • 1 large banana, mashed
  • 1/2 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, firmly packed
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons sour cream
  • 1 1/2 teaspoons milk


  • Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray and lightly dust with flour. Set aside.
  • In a medium saucepan over medium heat, melt 1/2 cup butter until it turns medium-brown in color and has a nutty aroma.
  • Remove from the heat and allow it to cool to room temperature.
  • In a small bowl, whisk together 1/3 cup all-purpose flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  • Mix in the 3 1/2 tablespoons softened butter until the mixture is crumbly and stir in the 1/2 cup pecans. Set aside.
  • Using a stand mixer with the paddle attachment, mix together the 2 large eggs, 1 large banana, 1/2 cup crushed pineapple, and 1 teaspoon vanilla extract until combined. Add in the 1/2 cup browned butter and continue mixing until combined.
  • In a separate small bowl, whisk together the 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, 3/4 teaspoon salt, 3/4 teaspoon baking powder, and 1/2 teaspoon ground cinnamon.
  • Slowly add the flour mixture into the egg mixture and continue mixing on low speed until combined.
  • Sprinkle with half the streusel mixture at the bottom of the prepared baking pan.
  • Top with 1/2 of the cake mixture and spread evenly.
  • Sprinkle with the other half of the streusel mixture and top evenly with the rest of the cake mixture.
  • Place in the oven at 350 degrees F. and bake 40 to 45 minutes, until a cake tester comes out clean. Remove from oven and all to cool in the pan on a cooling rack for 10 to 15 minutes. Run a knife along the edges of the cake and remove from the pan.
  • Make the glaze in a small bowl, whisk together the 1/2 cup powdered sugar, 2 tablespoons sour cream, and 1 1/2 teaspoons milk until smooth. Drizzle evenly over the top of the cake while still warm.


*Recipe adapted from Bake from Scratch (


Calories: 497kcal | Carbohydrates: 69g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 362mg | Potassium: 209mg | Fiber: 2g | Sugar: 44g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Tag @simplylakita on Instagram and hashtag it #simplylakita!

close-up side view hummingbird coffee cake on plate

Do you have any tips, kitchen hacks, or ideas for this Hummingbird Coffee Cake? Please share them in the comments below!


  • Reply
    December 2, 2020 at 12:21 AM

    Oops…I don’t see any mention in the recipe instructions of what to do with the melted, brown butter……I’ve scanned the recipe three times….maybe I missed it????

    • Reply
      December 2, 2020 at 9:31 AM

      It was missing, thank you for letting me know. It has been updated.

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